From a Coriander Mayonnaise to a Vegan Analogue: Assessing pH and Salt Influence in a <i>Saccharomyces cerevisiae</i> Yeast Protein Extract and <i>Chlorella vulgaris</i> Mixed Syst... by Pedro Coelho, Carmo Serrano, Norton Komora, Anabela Raymundo

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Spicy Food Ingredient from Red Habanero By-Product Obtained by Ultrasound-Assisted Extraction by António Toscano, Andreia F. R. Silva, Maria P. Ramos, Norton Komora, Filipa V. M. Silva, Patrícia Fradinho

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Development of a Clean-Label Meat-Free Alternative to Deli Ham by Lisiane Carvalho, Beatriz Caetano, Capucine Godinot, Norton Komora, Adriana Ferreira, Célia Rocha, Bruna Barbosa, Anabela Raymundo, Isabel Sousa

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